HISTORY OF TOURISM STUDIES AND EVOLUTION OF QUALITY AND COST MANAGEMENT OF HOTEL, RESTAURANT, RESORT, RECREATIONAL AND TOURIST ENTERPRISES
Abstract
The article provides a comprehensive scientific understanding of the historical evolution of Tourism Studies and the transformation of management approaches in the hospitality industry. The author analyzes the path of development of the industry from the pre-scientific descriptive stage to the modern stage of digitalization and sustainable development. Particular attention is paid to the integration of quality management (Q) and costs (C) as a single economic mechanism. The paper first proposes a mathematical model of maximizing economic efficiency (E), where service quality and cost policy are considered as interrelated changes. A system of constraints is defined, including budget limits, quality standards (ISO/EFQM) and cost performance coefficients. The methodological basis of the article is a set of general scientific and special methods of understanding socio-economic processes in the field of tourism and the hospitality industry. In the process of research, a chronological method was used, which allowed us to trace the stages of the formation of tourism as a scientific discipline and the evolution of approaches to quality and cost management in hotel and restaurant, resort and recreational and tourism enterprises. A systematic approach was used to analyze quality and cost management as interrelated elements of a single mechanism for the functioning of tourism enterprises. A comparative method was used to identify common and distinctive features in the development of the quality and cost management system at different historical stages and in different segments of the tourism industry. The scientific novelty of the study arises in the justification of the transition from intuitive service management to economically supported management decisions. It is proven that in the conditions of modern challenges and crisis phenomena, the competitiveness of enterprises does not depend on minimizing costs, but on their efficiency in generating high consumer value. The modern stage of quality and cost management is defined by an integrated, consumer‑oriented and digital approach in which service quality and cost policy function as complementary drivers of sustainable development in tourism and hospitality enterprises.
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Copyright (c) 2026 М.В. Бєлікова, А.П. Безхлібна, С.М. Журавльова, Т.С. Кукліна, С.М. Цвілий
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